Pineapple Cheese Cake Squares
Creamy pineapple and cheese layered squares with a buttery almond crust, offering a sweet and tangy flavor combination perfect for parties or dessert gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix 2 cups flour, 2/3 cup margarine, 1/2 cup finely chopped toasted almonds, and 1/2 cup powdered sugar until crumbly.
- Press the mixture into a 13 x 9-inch pan to form the crust.
- Bake the crust for 15 to 20 minutes until golden.
- In a mixing bowl, beat 2 pkg. cream cheese and 1/2 cup sugar until smooth.
- Add 2 eggs, one at a time, beating well after each addition.
- Stir in 2/3 cup Dole unsweetened pineapple juice.
- Whip 1/2 cup whipping cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Pour the cream cheese mixture over the baked crust.
- Chill in the refrigerator for at least 2 hours before serving.
Tips & Substitutions
For a lighter texture, ensure the cream cheese is at room temperature before mixing, which helps achieve a smoother batter. If you don’t have whipping cream, you can substitute with Cool Whip or a non-dairy alternative. You can also experiment with crushed pineapple instead of juice for added texture and flavor. Adding a pinch of salt can enhance the overall taste of the crust.
Serving Suggestions
These Pineapple Cheese Cake Squares are delightful served chilled, and pair beautifully with a dollop of whipped cream on top. For a festive touch, garnish with fresh pineapple slices or mint leaves. They make an excellent dessert option for summer gatherings and complement dishes like Mary Beth'S Pea Salad or Pully Rolls perfectly.
Storage & Reheating
Store leftover Pineapple Cheese Cake Squares in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, wrap individual squares in plastic wrap and place them in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving, and avoid refreezing once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cheese Cake Squares contains roughly 287 calories, with 4g protein, 30g carbohydrates, and 18g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of juice?
Yes, fresh pineapple can be used for a more vibrant flavor. Blend fresh pineapple to create a puree and substitute it for the juice. Just be mindful of the additional moisture it may add to the recipe.
How can I make this recipe gluten-free?
To make Pineapple Cheese Cake Squares gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that any other ingredients used, such as baking powder and margarine, are also gluten-free.
Can I prepare this dessert in advance?
Absolutely! These squares can be made a day ahead of time and stored in the refrigerator. In fact, chilling overnight enhances the flavors and allows the dessert to set properly, making it easier to cut into squares before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).